Caribbean Rum Pork and Coconut Rice

Today was another first for me: pork chops. Pork chops always scare me as it’s a dry-ass piece of meat. I remember my mum cooking chops when I was little, and they were always bone dry. I was going to have to REALLY concentrate on this one. 

For the Caribbean Pork: 

  • 2 pork loin chops
  • 4 tbsp brown sugar
  • 4 tbsp orange juice (fresh)
  • 2 tbsp Bacardi rum
  • 1 tbsp dry unsweetened coconut
  • 1/2 tsp ground cinnamon

For the Coconut Rice: 

  • 1 cup basmati rice
  • 2 cups water
  • 2/3 cup coconut milk
  • 4 tbsp raisins
  • 4 tbsp roasted peanuts
  • 2 tbsp dry unsweetened coconut (sprinkled on rice on serving)
  • Salt and pepper

Boozy pork

Whilst @TheSkivvy masterfully took care of the coconut rice, I stepped up to the grill with my chops. We were supposed to marinade the pork for at least an hour, but we had been on a day trip to Hood River all day, hopping from pub to pub, drinking a shandy or two, and forgetting to eat lunch in between. We were mega hungry when we got in, so what better way to feed a hungry beer belly than with rum! 

When I put the pork on the grill, the smell was absolutely amazing; it smelled like pina coladas. Heaven. To make up for the lack of marinating, I continued to baste the pork as it grilled away. I kept it on the grill at 300-350, on indirect heat for 17 minutes, turning once, with the lid down as much as possible in between basting. It smelled amazing, with a capital A. 

Caribbean rum pork (aka boozy pig)

The pork tasted great with the coconut rice. Today, the Caribbean had come to Portland. 

Lessons Learned: 

  • Chops can taste good
  • Remember to marinade these bad boys for at least one hour before, ideally overnight
  • Don’t trust WordPress spell check. It just tried to change “marinating” to “urinating”
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